Clean Food A Seasonal Guide to Eating Close to the Source ($30.00, 355 pp), by Terry Walters, cookbook author and clean food advocate, is a revised cookbook containing new “clean” recipes with gluten-free varieties. She focuses on using foods such as whole grains, vegetables, legumes, soy, nuts, seeds and fruits, and avoids foods that are processed and stripped of their natural nutrition. Walters also guides readers as to which items are available each season, and the basic techniques needed to prepare these foods deliciously.

 

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Food in Jars: Preserving in Small Batches Year-Round ($23.00, 237 pp) is a how-to guide for canning and preserving food. Author Marisa McClellan digs back to her roots when her mother first taught her how to can foods growing up in California and Oregon. McClellan says that canning not only delivers great flavors, but also joy and satisfaction throughout the year. In her book, one can read about the equipment and tools needed for canning, and the steps taken in preserving food ranging from jams to pickles and nut butters.

 

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The Ultimate Allergy-Free Snack Cookbook ($15.95, 131 pp) is a kid-friendly recipe book for those with allergies. Authors Judi and Shari Zucker provide allergy-free recipes that are nutritious and kid-approved. The recipes are free of the eight most common allergens, eggs, cow’s milk, soy, wheat, peanuts, tree nuts, fish and shellfish. This book also contains helpful information for parents about food allergies and intolerances and how to recognize possible allergens on food labels.

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The Encyclopedia of Natural Medicine ($29.99, 1219 pp), by Michael T. Murray, N.D., and Joseph Pizzorno, N.D., is a guide for the public on the use of natural medicine.  This book uses an evidence-based approach to supply scientific information about how natural medicine can help with the maintenance of health and the treatment of disease.

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The Complete Idiot's Guide Quinoa Cookbook ($18.95, 322 pp) is cookbook that explains the history, benefits and uses of the popular seed quinoa.  Author Susan Irby, “The Bikini Chef”, is known for her show Bikini Lifestyle.  In this book readers will find useful background and nutrition information about quinoa, as well as “Good-for-You Breakfasts”, “Really Tasty Lunches”, “Easy Snacks and Appetizers”, “Delicious Dinners” and more.  She also includes little “extras” throughout the book, with tips and information found in the sidebars.

 

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Ever in the mood for something light but also don’t want to be hungry fifteen minutes later? Jeanne Kelley’s new book, Salad for Dinner: Complete Meals for All Seasons ($35, 208 pp.), may be able to feed both desires. Just the cover itself shows the utopian idea, a beautiful salad filled with eggs, artichokes, tomatoes, and peppers tossed in delectable greens. This book not only focuses on the health side of salads, but the presentation as well, embellishing in the contracts in color, flavor, and texture of the dishes. The idea of the side salad is put to rest with Kelley’s filling and healthy creations, made for all seasons and all food connoisseurs.

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With positive reviews from the likes of Bobby Flay and Ina Garten, The Mom 100 Cookbook ($16.95, 364 pp.) written by Katie Workman, is sure to be the Joy of Cooking for mothers of this generation. With quirky tips like how to get sticky substances out of measuring cups and how to freeze presumably un-freezable foods like soups and stews, Workman will catch the attention of eyes and stomachs around the world. She also touches the sensitive subject of kids eating healthier, something she insists the younger generation works on. The founding editor in chief of Cookstr.com, Workman gives every mother little secrets that will get them through those everyday cooking dilemmas.

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The Whole Foods Allergy Cookbook ($18.95, 216 pp.), by Cybele Pascal, started off as a mother’s response to her infant son's diagnosis of severe allergies to diary and soy. Pascal, through creativity and strength, eliminated eight of the allergens responsible for 90% of food allergies. Her 200 recipes suit any occasion, whether it is a simple meal at home or a fancy party. Paired with an informative forward by Christine Fusillo, M.D., chief of pediatric allergy at the Westchester Medical Center, this cookbook will calm both minds and stomachs.

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The Joy of Gluten-Free, Sugar Free Baking ($30, 224 pp.), by Peter Reinhart and Denene Wallace, is a cookbook that engulfs readers into the world of healthful gluten-free, sugar-free breads, pastries, cookies, and cakes. The book is a food lifestyle guide for the millions of Americans who are sensitive to gluten, are diabetic, or simply need to reduce their carb intake. Reinhart and Wallace teach readers how to bake with seed and nut flours instead of starches, which produce the same yummy result without the health hazard. Some author information: Peter Reinhart is the author of eight books and is a baking instructor and faculty member at Johnson and Wales University. Denene Wallace, after being diagnosed with Type-2 diabetes, developed the Proseed Flour blend.

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Ripe ($25, 312 pp.), by Cheryl Sternman Rule, introduces a fruit-and-vegetable cookbook in a new light: arranging each assortment by color rather than season. Rule, voice behind popular food blog “5 Second Rule,” starts the book off with red edibles and eventually ends the color spectrum with white foods. The red and orange sections include oranges, cherries, pomegranates and grapefruits; the yellow and green include bananas, lemons, corn, squash and pineapple; the purple and blue follow with the more exotic blackberries, blueberries, plums and eggplant; and the book finishes with the cleansing white section that includes coconut, mushrooms, potatoes, cauliflower and garlic. Each fruit is paired with a short essay and creative recipe ideas.

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